This delicious Creamy Lasagna with Mushrooms and Spinach is a perfect recipe for a Monday without meat. To others it is a healthy recipe, since it has all the food groups that we need in a complete meal, such as pasta, vegetables, cheese protein and the fats from the cream. Enjoy a Creamy Mushroom Lasagna and Spinach without meat at your next dinner. This pasta is a great option as part of the Christmas meal.
Learn more about Alejandra Cota
Ingredients6 portions
Preparation
Preheat the oven to 200 ° C (392F)
Heat a deep pan over medium heat and cook the bacon until it browns and releases the fat, add the garlic, onion, spinach, mushrooms, portobello mushrooms, season and cook for 5 minutes. Remove and reserve.
Heat a small pot over medium heat, melt the butter, add the flour and cook until it browns. Add the milk, the white wine and add the cream to beat together with the cream cheese and Parmesan cheese, season with pepper salt and nutmeg to your liking. Cook until the cheese melts. Once it is boiling, remove from cooking and reserve.
Cook the lasagna slices in boiling water with salt. Drain and reserve.
In a baking dish place the sheets of lasagna, a little sauce and stuffing. Repeat until filling the refractory, ends with sheets of lasagna, more white sauce and grated Manchego cheese. Add portobello and thyme to decorate.
Gratin in the oven for 10 minutes. Remove from the oven, serve and enjoy.
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